Chaoshan Braised Goose

Name: Chaoshan Braised Goose
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250ml Soy sauce; 4 pieces Cinnamon; 5 pcs garlic; 1 Lion head goose; 8 capsules star anise; Some pepper; Some Dried chili; 3 big pieces South ginger; 500ml Fish sauce; 1000g White sugar; Some water

by Hello Tiantian

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Chaoshan Braised Goose is a traditional famous dish of the Han nationality in the Chaoshan area of Guangdong, belonging to Chaoshan cuisine. The lion's head goose, a specialty of Chaoshan, is rich in meat. The stewed goose is a local flavor food. Marinated with soy sauce, rock sugar, cinnamon, amomum, cardamom, star anise, southern ginger, rice wine, garlic, shiitake mushrooms, etc. "

Chaoshan Braised Goose

1. Star anise, cinnamon, dried chili, and Chinese pepper are wrapped in gauze

2. Wash the southern ginger and cut into one-centimeter-thick slices

3. Prepare a large cauldron, add water to 80% full, add the whole garlic, add ginger, spice bag, add light soy sauce and dark soy sauce

4. Add fish sauce

5. Lion head geese are slaughtered to remove hair and put on salt

6. Add white sugar to the pot

7. Stir with a spoon to prevent the white sugar from burning and boil the brine

8. Put the lion head goose in the pot and cook

9. Boil on high heat, while cooking, use a spoon to add brine to the lion’s head goose

10. After half an hour, turn over the other side to continue the marinade. Use chopsticks to stick a few times on the chest and legs of the lion head goose to facilitate the taste.

11. Use a spoon to continuously pour bittern on the stewed goose, which is good for coloring

12. It takes two hours for a goose to be marinated. During this period, it must be turned over continuously, and the position must be moved from time to time to prevent the sticky bottom from being burnt.

13. .

14. .

Tips:
The braised goose needs patience, it takes a long time, and it needs to be kept by the furnace and constantly observed to prevent the sticky bottom from being burnt.